Friday, September 20, 2013

A Bread Baking Babes Bread Revisited

Sometimes you get a chance to sort of go back and rewind. There are things that you would have done differently, or, in fact, done at all. Making Sukerbolle, a very sweet bread that was a Bread Baking Babes choice for September 2008, is a case in point. This was the eighth bread that the Babes had baked as a group. Since a number of the Babes had blogs which I read fairly regularly, I had seen the posts on this bread and it looked good. The truth is that this was also before I became totally immersed in sourdough starter making and then frequent bread baking, so I mostly admired the breads the Babes baked but didn't really think to become a Buddy.

Now Carola of Sweet and That's It has given us another opportunity to bake the bread as a group. I'm hoping that Monique, who originally was the Kitchen of the Month for this bread, approves of the choice and of my unorthodox approach to it. I know that Carola will find it interesting because she is a true breadhead...and that is one of the best compliment I can give.

The recipe calls for ginger syrup. You can use the syrup that candied ginger comes in or you can make your own. As it happens, I had some apple cider syrup in the fridge and there was just enough left for this bread. I also have loads of Gravenstein apples this year on the trees. I decided to tweak the recipe so that it is a Caramel Apple Bread version, using store bought caramels, cut into small pieces. There is still a lot of cinnamon and all the rest of the ingredients are pretty much the same, but I used the apple cider syrup instead of the ginger syrup and I added 1/2 cup grated, peeled tart apple, and traded the caramel pieces for the sugar nuggets. Going back to the original version, I decided to knead the apple and caramel into the dough instead of doing the jelly roll thing. I borrowed Carola's versions use of a mixture of melted butter and plain yogurt.

This is a delicious bread with a lovely crumb. It is pretty sweet, so I hope you enjoy sweet breads. When it is first baked and just barely warm, the caramel is still gooey, which I love. You can just taste the apple and there is lots of cinnamon flavor. It can be eaten just as it is, but do try one slice with just a bit of butter. Sublime. Great for breakfast with some fruit and coffee. A nice afternoon snack with a cup of tea, too.

Thank you Carola for creating the Back to the Future Buddies group and for choosing this great bread. Can't wait to see what other versions there will be.

If you would like to join the group and bake the bread, contact Carola for the deets.

Sending this to Susan at Wild Yeast for the Yeastspotting weekly event. Do go there and see the wonderful collections of a wide array of yeasted breads.

Sukerbolle

From Monique's blog:

500 grams all purpose flour
10 grams salt
1 teaspoon cinnamon-powder (a little more if you like it)
3 tablespoons of ginger-sirop (use the sirop that comes with those gingerballs
you buy in a jar, see picture)
Make that gingersirop up to 2 dl with handwarm milk. (from your Frisian cow in
your backyard, maybe ?)
25 grams fresh yeast
75 grams unsalted, melted butter (let it cool down before use)
2 eggs
150 grams sugar grains, see picture. Or use sugar lumps /cubes, and make small
pieces of them.( by beating them with….whatever). Or…but I didn’t try :
Spread the sugar and the cinnamon on your cutting board and sprinkle,drop by
drop, with 2 tablespoons of water. Stir until it sticks in thicker lumps and
let dry for a couple of hours.

Make a nice dough with all the ingredients , except the sugerlumps or
sugergrains and the cinnamon, and let it rise for 45 minutes. After that, you
can fold in the sugar, mixed with cinnamon, and work it through your dough.

Form a nice bread and put it in a small bread-tin. Make sure it is greased with
lots of butter !!

On top, you can sprinkle granulated sugar, so it can form a caramel on your
bread.

Cover and let it rise for 15 minutes .

Bake it in a warm oven in 30 minutes until brown and done.

Sorry, no temperatures…in those days living and cooking where very easy…
(For me, I use 200 C or 400 F).

From Carola's Blog:Ingredients for one loaf of
about 1 kg (35 cm long)

Directions for the stand mixer (or you can knead it
my hand, if you prefer):

Grease
well a loaf tin with butter or line it with parchment paper.

In
the bowl of your stand mixer dissolve the yeast with the milk and the ginger
syrup and wait 5-10 minutes for the yeast to activate = it will foam.

Add
the sifted flours and shortly knead with the dough hook . Then add the
eggs, the butter-yoghurt mixture and the salt and knead for 8-10 minutes, until
the dough is soft and no longer sticky.

Transfer
the dough into a lightly oiled big bowl , cover with a plastic foil and
let rise for 45-60 minutes, until it doubles in volume .

Pour
the dough on a floured surface, fold it twice and cover it
with plastic
foil.

Roll
out the dough into a rectangle, sprinkle with cinnamon and sugar grains and
gently press down with your hands the sugar into the dough.

Roll
tightly beginning from the short edge of the rectangle (or follow the original
recipe: “fold in the sugar mixed with cinnamon , and work it through your
dough”).

Carefully
transfer it into the loaf tin, seam side down.

Brush
the top with some milk (or egg wash) and sprinkle with granulated sugar or
sugar grains.

Cover
with plastic foiland let it rise for the second time for about
30-40 minutes (to check if it’s ready, make the finger test: when
the dough springs back leaving a light indention, the dough is ready to go in the
oven).
In the meantime preheat the oven to 400°F (200°C) with a ramequin full of water
(it will create steam and help the dough rising).

Bake
the bread for about 30 minutes, until brown. Should it get brown too quickly,
cover the bread with parchment paper (I do not like aluminum foil).

The first 10 minutes I've baked it at
400°F (200°C), then 10 minutes at 356°F (180°C). As it started getting too
brown, I covered it with parchment paper and baked it for another 10 minutes;
then I took the paper away and baked it for the last 3-4 minutes (total baking
time: 34 minutes). PS: I always do the thermometer test: when the internal
temperature reaches 200°F (93°C) the bread is ready.

155 ml with handwarm milk.
1 package (7 g) instant active dry yeast
40 g melted and cooled butter mixed with 40 g plain yogurt
2 eggs, lightly beaten
150 grams caramels, cut into small pieces. I also dusted them very lightly with
confectioners sugar to keep them from sticking together
1/2 cup grated tart peeled applecinnamon-sugar and a bit of milk for the top of the loaf

Make a nice dough with all the ingredients, except the caramel and the apple,
and let it rise for 45 minutes. After that, you can fold in the caramel and
apple, and work it through your dough.

Form a nice bread and put it in a small bread-tin. Make sure it is greased with
lots of butter !!

On top, sprinkle cinnamon-sugar, so it can form a nice topping on your bread.
Some of the caramel pieces may poke through the dough. That's OK. They might
drip a little over the crust, but will look great.

Cover and let it rise for 15 minutes.

Bake it in a warm oven in 30 minutes until brown and done. You may want to put
some foil on the rack under the oven rack the bread is baking on, just in case
some of the filling drips.

Bake in a hot oven until baked through.
(For me, I used 200 C or 400 F for 10 minutes, at 350 degrees F for 10 minutes,
then I covered it with foil and continued to bake it another 10 minutes at that
temperature. Turned out just right.)

Cool on a wire rack 5 minutes, then run a knife around
the sides to loosen and turn the loaf out onto a rack to cool...if you can
wait. It actually is wonderful just slightly warm, with the gooey caramel in
little pockets here and there in each slice.

Breadhead...yeah, that's probably what I am, as well :-)Elle, I am honored to have received such a compliment by you. I love fruit in breads and you made such a great combo.Many many thanks for baking along...Many many thanks to the Babes for making this possible.

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